Butternut Squash And Carrot Puree With Maple Syrup

Recipe Ingredients

4 tablespoons	60ml	Butter - (1/4 stick)
1		Onion - chopped
3		Carrots - peeled, sliced thin
1		Butternut squash - (3 1/2 lbs) - peeled, seeded,
		And cut into 1/2" pieces
1 cup	237ml	Fresh orange juice
3 tablespoons	45ml	Pure maple syrup
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt 2 tablespoons butter in large pot over medium heat. Add onion and saute until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and saute until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and saute until beginning to soften, about 8 minutes.

Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly.

Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, November 2001

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